The influence of particle size distribution on the processing of food

Servais, Colin; Jones, Richard; Roberts, Ian

doi:10.1016/s0260-8774(01)00056-5

Cited by 260 publications

(163 citation statements)

References 22 publications

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“…The smaller particles can occupy the spaces between the larger particles, creating a lubricant effect, leading to less friction between particles. [32] Further, the reduction on FCOJ consistency could also be due to changes in the serum phase, as the HPH process can promote reduction in the molecular size of polysaccharides. [16] Therefore, both phenomena are related to the effect of HPH on the FCOJ rheology.…”

Section: Instrumental Colourmentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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Multiple passes of high-pressure homogenisation (MP-HPH) was used to promote desirable rheological changes on frozen concentrated orange juice (FCOJ, 66ºBrix), up to 150 MPa and three passes. The final product structure (particle size distribution), rheological properties (steady-state shear and time-dependent flow) and colour were evaluated. By increasing both, homogenisation pressure and number of passes, MP-HPH process showed a decreasing asymptotic effect on the FCOJ consistency. The mean particle size decreased and the particle size distribution changed with the increase in pressure and number of passes. The process showed no impact on product colour. MP-HPH can be an interesting alternative for the production of FCOJ, providing similar effects as a single pass through the HPH equipment, but with lower costs and higher production rates. ARTICLE HISTORY

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Section: Instrumental Colourmentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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“…The yield value obtained for all samples showed that the material does not display flow when submitted to stress (Tables 2, 3 and 4) (MINIFIe, 1983;WeI;WANG;Wu, 2001;SeRVAIS;JONeS;ROBeRTS, 2002;YOuNG;KAPPel;BlADT, 2003;RICHTeR;lANNeS, 2007). …”

Section: Rheologymentioning

confidence: 99%

Stability of fruit bases and chocolate fillings

Miquelim¹,

Alcântara²,

Lannes³

2011

Ciênc. Tecnol. Aliment.

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“…For monodispersed hard spheres, the φ m is 0.74 (face centred cubic array or hexagonal close pack -based on geometric structures) whereas φ rcp is close to 0.64 (Barnes, Hutton & Walters 1989;Qin & Zaman 2003;Servais, Jones & Roberts 2002).…”

Section: Suspension Rheologymentioning

confidence: 99%

“…Suspensions with wider particle size distributions have higher maximum packing fractions as smaller particle are able to fit between the gaps of larger particles (Barnes, Hutton & Walters 1989;Marti et al 2005). Smaller particles can also acts as lubricants, as during shear, large particles flow over smaller particles decreasing the viscosity of the system (Servais, Jones & Roberts 2002). Barnes, Hutton & Walters (1989) showed a 50 fold decrease in relative viscosity at the same solid content by changing the distribution of the particles in the suspension from mono to bimodal.…”

Section: Effect Of Particle Size Distributionmentioning

confidence: 99%

“…In non-spherical anisotropic particles, the shape, density and roughness of particles all have an influence on the interaction between particles and hence their packing fraction (Servais, Jones & Roberts 2002). In general, non-spherical particles have poor "space filling" abilities and result in lower maximum packing fractions (Barnes, Hutton & Walters 1989).…”

Section: Effect Of Particle Morphologymentioning

confidence: 99%

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Insights into rational design of plant based foods to improve management of dysphagia

Tobin¹

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Normal swallowing is a complex process which requires sufficient mastication and lubrication of the food to transport the bolus from the mouth to the pharynx. In people suffering from dysphagia this process is not well coordinated and they often have difficulty in transporting food and water from the mouth to the stomach, which can lead to choking or aspiration. Modification of food texture by mincing or pureeing normal food is used to prevent these complications; however inconsistencies in texture can affect the consumption of these foods. Hence, malnutrition, dehydration and aspiration pneumonia, are a common problem with dysphagia sufferers.Using green peas as a model food system, this project investigated the effect of three method of comminution -mincing, pureeing and freeze-fracturing (processing whilst frozen) -on the macro and microstructure of the peas and its impact on rheological behaviour and sensory perception.Comminution of peas resulted in a particulated soft solid with hierarchical structures with broad range of particle sizes and shapes i.e. from large clusters of cells (5 mm) to starch granules (10 µm) which were released from broken cells. These pea particles were suspended in serum released during cellular structure breakdown. The high concentration, broad particle size distributions, variations in morphology and deformability of particles made this system complex and challenging to measure. Vane geometry was used to evaluate the rheological behaviour of comminuted peas, as it enabled accurate measurement of dispersions containing large particles without altering the product structure and it also eliminated any wall slip effects. The effect of pea variety, particle size distribution and amount of serum or added water on rheological behaviour was studied.Results demonstrated that comminuted peas were characteristically solid-like with higher elastic than viscous modulus (G´ > G˝). They also exhibited a yield stress which is an important parameter in these systems as it is a good indicator of the amount of effort required to initiate flow during oral processing. Minced peas with over 50% of the particle >1 mm in size had broader size distribution, which packed better than narrower distributions of pureed peas, resulting in higher G´ and yield stress. Changing the particle size distributions by systemically increasing the percentage of minced peas in a mince/puree blend also increased G´ and yield stress. This indicated that particle size distribution can be used to modify flow behaviour, while keeping the solids content the same.Diluting minced and pureed peas with incremental amounts of water showed that in such concentrated systems, small changes in solid to liquid ratio had a considerable impact on G´ and yield stress, as small increments in the liquid phase decreased G´ and yield stress dramatically. The variety of pea did not impact on the particle size distribution, but it affected the amount of serum released and particle firmness. These findings showed that particle concentratio...

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The influence of particle size distribution on the processing of food

Cited by 260 publications

References 22 publications

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Stability of fruit bases and chocolate fillings

Insights into rational design of plant based foods to improve management of dysphagia

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